Description
This easy zucchini bread recipe makes two tender, moist loaves with shredded zucchini, simple pantry staples, and optional black walnuts.
Ingredients
Scale
- 3 large eggs, at room temperature
- 2 cups granulated sugar
- 1 cup neutral oil, such as vegetable or canola oil
- 2 cups shredded zucchini, lightly packed
- 1 cup black walnuts, chopped, optional
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- Nonstick cooking spray or softened butter, for greasing the pans
Instructions
- Preheat the oven to 300°F and thoroughly grease two 9-by-5-inch loaf pans.
- Rinse the zucchini, trim the ends, and shred it on the large holes of a box grater. Do not peel, drain, or squeeze it.
- Whisk the flour, baking soda, and baking powder together in a medium bowl.
- Add the eggs, sugar, oil, and shredded zucchini to a large mixer bowl.
- Beat the wet mixture on medium speed for five minutes, stopping once to scrape the bowl.
- Reduce the mixer speed to low and gradually add the flour mixture.
- Mix only until no visible flour remains, then fold in the chopped black walnuts if using.
- Divide the batter evenly between the prepared loaf pans and smooth the tops.
- Bake for 60 to 75 minutes, or until a toothpick inserted into each center comes out clean or with a few moist crumbs.
- Cool the loaves in their pans for 15 minutes, then turn them onto a wire rack and cool completely before slicing.
Notes
- Do not squeeze the shredded zucchini because its natural liquid keeps the loaves moist.
- For lower fat, replace 1/2 cup of the oil with 1/2 cup mashed ripe banana.
- For one loaf, use 2 eggs and halve every other ingredient.
- Begin testing the loaves after 60 minutes because ovens and baking pans vary.
- Store covered at room temperature for up to three days, refrigerate for up to one week, or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 18
- Sodium: 45
- Fat: 13
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 23